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Noon’o Panir’o Hendooneh – Deconstructed Watermelon Sandwich
You’ve heard the saying “if you can’t stand the heat get out of the kitchen”? As far as advice goes, this one sounds somewhat aggressively charged but also particularly apt with this heat wave as the...
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It’s a Khorma. It’s an Aloo. It’s: Khormaloo! Or: How to Eat a Persimmon
Khorma is the Persian word for “date” and aloo is the word for “plum.” Put them together (khorma + aloo) and clap your hands and you get: khormaloo! (Who knew that the Brangelina, Bennifer modern...
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How to Eat a Pomegranate: Persian Style! (Part Yek. That is: Part I)
When starting this blog, a little fellow (let’s call him Felfeli) graciously agreed to lend his charming presence to Fig & Quince on select occasions. In fact, he inaugurated our place-holder...
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Pomegranate Part II: Āblamboo Persian Style
Last time, Felfeli and I showed you how to deseed a pomegranate in a simple Persian process of doon kardan that calls for a modicum of technique and a measure (more than a soupçon, smidgen less than...
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Cliff Notes for Pomegrantes – Plus a Preamble to a Prelude
For your viewing pleasure: Cliff Notes for “anâr doon kardan” — as promised. So you probably think that after a week-long pomegranate-palooza here at Fig & Quince that we’d finally be done with...
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Homemade Roe’beh Anâr — DIY Pomegranate Syrup
Rob’ eh anar, or pomegrante syrup (also referred to as pomegranate molasses or concentrate or paste) is a staple ingredient in Persian cooking. My mother has never made it herself from scratch and...
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Chaghaleh Badoom – Fresh Spring Almond
Pictured here is what we call chaghal’eh badoom in Iran — known as fresh (or green or spring) almond here in the U.S., that is if you can find it. Nestled inside its fuzzy green hull lies the young...
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What’s in the bag? … Guess!
I’ll give you a few hints about what’s in the bag … First hint: it’s not a sheep that will eat baobab tree shrubs. Another hint: it’s edible. At least, it’s supposed to be. Third and final hint: it’s...
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Torshi ‘ye Zoghal Akhteh | Foraged & Pickled Cornelian Cherry
Left to Right: Sharbat, torshi, moraba, marmalade. Made with foraged zoghal akhteh. Recently, a dear and too-long-no-see cousin (my pessar amoo to be exact) came for a visit to New York and after a day...
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Ghoreh & AbGhoreh غوره وآبغوره | Sour Grapes & Verjuice
غوره unripe grapes | an intriguing staple of Persian cuisine This post is dedicated to the memory of Doctor پ . A wonderful physician, musician, family friend, and all around lovely gentleman whose...
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Freshly Harvested Chickpeas & Vanooshk (Wild Pistachio) | Kermanshah, Iran
Plate of Vanooshk aka Wild Pistachio | Kermanshah, Iran 2014 Vanooshk & flowers in cousin Roshanak’s house | Kermanshah, Iran 2014 Gentle reader, hello and welcome to part 4 of the Trip to...
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Azgil or Loquat | A thing like that!
Irooni friends: what is this fruit called again? help! :) pic.twitter.com/3gWWRSNdsZ — Fig & Quince (@figandquince) June 30, 2015 [This post scheduled to publish while I’m on my Epic Trip to Iran,...
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Blood Apples & Tales of the Hood
Apples are not my favorite fruit. In fact, they don’t even make it my Top 20 list. But everyone says apples are an exceptionally healthy fruit with many benefits. And by everyone, I mean there is a...
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Azgil, Aloocheh & Feijoa | An Exotic Fruity Trilogy
Dear Reader, I thought I might get our blogging journey going by introducing you to a few exotic characters that are fruity in nature — and that are now ripe and juicy and in season in Iran. Meet...
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